
"The New York Times recently released its annual list of America's Top 50 restaurants - and the perfectly predictable honorees highlight just how beholden the restaurant industry is to the tastes of a would-be cosmopolitan class. The casually refined, vaguely ethnic-fusion cuisine that you stumble upon even in America's most provincial places is rife. From New York to Los Angeles and everywhere in between, America's restaurant industry has never been more diverse. Yet somewhat counterintuitively, it's also never offered more of the same."
"Often, these restaurants propose some mix of French staples (think mother sauces, patisserie) or Italian comfort food (pasta, pizza) fused with Latin, Asian and/or Middle Eastern flavors. Other times, lowbrow American grub gets ironically elevated with a flourish of chef-y technique. For example, Colorado's Bin 707 Foodbar offers an elk tartare flavored with Japanese plum and a French béarnaise served with a side of Italian focaccia. Pair it with the miso chimichurri pizza."
America's restaurant landscape spans New York to Los Angeles with pronounced geographic diversity yet converging culinary concepts. Many establishments merge French mother sauces or Italian comfort dishes with Latin, Asian, and Middle Eastern flavors, or elevate familiar American dishes with refined technique. Dining rooms trend toward hypermodern or performatively rustic aesthetics that feel overdecorated. Menus emphasize local and sustainable sourcing while foregrounding chefs' narratives of heritage, assimilation, and moral purpose. Signature dishes range from elk tartare with Japanese plum and béarnaise to miso chimichurri pizza, spicy watermelon gazpacho, and popcorn chicken in decadent velouté.
Read at The Spectator World
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